Guest guest Posted January 1, 2008 Report Share Posted January 1, 2008 * Exported from MasterCook * Chickpea Pesto - 2 pts, 7g carbs, 1g fiber Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007 Serving Size : 4 Preparation Time :0:00 Categories : LowerCarbs Quick Spicy Vegan WW Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked chickpeas -- or canned chickpeas, drained 2 tablespoons pine nuts -- toasted 2 cups fresh basil leaves -- or a mixture of fresh basil and parsley, lightly packed 2 cloves garlic -- chopped 2 tablespoons water -- or chickpea cooking liquid 1 tablespoon olive oil salt to taste Combine the chickpeas and pine nuts in a food processor, and process until well ground. Add the herbs and garlic and puree to a thick paste. Add the cooking liquid or water and process until evenly blended. Add the oil and process until completely incorporated. Adjust salt to taste and serve, or store for up to 5 days in the refrigerator. Makes 7/8 cup. Description: " 2 pts " S(Formatted by Chupa Babi): " 12.27.07 " Copyright: " 2007 " Yield: " 7/8 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 6g Fat (57.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : Chickpea Pesto can be used to dress 12 ounces of hot cooked pasta, just as you would use traditional pesto. Serve with grated Parmesan on the side. This pesto also makes an ideal topping for grilled eggplant slices, warm boiled potatoes, or wine simmered vegetables, as well as a filling for mushrooms. Nutr. Assoc. : 0 0 0 0 0 0 0 ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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